Wednesday, April 11, 2012

In New York City, certain Texan foods can be scarce. So whenever I do see them, I buy up the whole lot in fear I won’t have the opportunity again. For instance, if I see ruby red grapefruit in the winter, I buy up enough to fill my small refrigerator ensuring that I’ll be getting plenty of vitamin C in the next few days. Or in the spring, it’s the arrival of the Texas sweet 1015 onions that has me loading my entire basket with one single item.

Texas sweet 1015 onions, so named because you’re supposed to plant them on October 15, spent many years in development at Texas A&M, which resulted in the sweetest onions I’ve ever tasted. While eating uncooked onions is not something I usually enjoy, with the 1015 sweet onions it’s different—they are so mild and succulent I could eat a whole one raw with little more than a sprinkle of salt and a dash of balsamic vinegar.

That said, they’re mighty fine cooked, too. They’re my favorite onion for making onion rings and they’re also wonderful when you caramelize them and throw them on top of baked potatoes, stack them on hamburgers or stir them into sour cream for a delicious dip.

The 1015 has a very short season—they only grow from April to late May. And this is why when I do encounter them I buy as many as I can carry because I might not see them again, which is just what I did last week. As I worked through my latest acquisition, I’d eaten them in the ways mentioned above, but I still had a few left. While I wasn’t getting tired of them, I was looking for something new. And that’s when I learned about Texas 1015 sweet onion and rice casserole.
When I was soliciting new ideas for eating my onions, a friend mentioned that a casserole one of her favorite ways of enjoying them. While she didn’t have a recipe she did know that rice and cheese were involved. How can you go wrong with that? My interest was piqued.

A little research lead me to a host of methods but most of them involved cooking the rice in half-and-half as the casserole baked, which can sometimes lead to uneven results. So instead I simply tossed together cooked rice with cooked onions, stirred in some sour cream, chipotle chiles, garlic and some spices, then I topped it with Gruyere cheese and threw it in the oven. After baking, it smelled wonderful but its monochromatic appearance was a bit bland so I livened it up with a splash of cilantro for green.

The result was like a savory rice pudding and it was definitely just as comforting. It makes for an excellent side dish, though if you wanted to add some bacon, pinto beans or chorizo, it could work as a main dish, too.

May you enjoy this year’s sweet onions soon and often. I know I will, as it’s one of the best things about spring!

In a large ovenproof skillet, preferably cast iron, on low heat melt the butter. Add the chopped onion and while occasionally stirring cook for 10 minutes until soft.

Meanwhile, stir together the cooked rice, cumin, allspice, cayenne, garlic, chipotle chile, sour cream and 1/2 cup of the Gruyere cheese. Taste and adjust seasonings, then add salt to taste. Add rice mixture to the skillet and stir until onions are mixed well with the rice. (Alternatively, you can bake the casserole in a greased 10-inch baking pan.) Top with the rest of the Gruyere cheese and bake for 30 minutes uncovered or until brown and bubbling. Serve topped with cilantro, if you like.

This sounds fabulous, I am posting a Vidalia Onion dish tomorrow---it's that time of year when so many of my favorite foods come into season. This is such an interesting new way to serve rice as a side dish, which I usually avoid just because it can be so 'blah'. Thanks!

This looks great Lisa, unfortunately though, you can't get these onions here in Australia. I always love to see new posts from you anyway and later this week, I'm finally getting my hands on your book. Can't wait!

Its gone back to being grey and cold in Newcastle (UK) and we're in need of comfort food with a spring feeling. With half a tin of chipotle chiles en adobo in the fridge and a freezer full of chorizo, thank you for sorting out this weekend's dinner Lisa!

What kind of rice do you use? I love converted rice but sometimes things do better with just extra long grain. And thanks for the reminder about the 1015's, I remember trucks on the roadside selling them some years back during a stent in east Texas.

Hi! I am in NYC too..I haven't seen these onions around...hmmm...Farmers market maybe? If I can't find them can I substitute Vidalias? I know they are mild and sweet.. I want to hunt out thes 1015..love the name!! Thanks for your fun site..I made your Dr Pepper Ribs the other night and they are heaven!

Normally I cant take my favorite Tex Mex dish anymore- Good old Cheese Enchiladas drowned in Onions and Chili Gravy.When the 1015s roll in , I indulge.You really do need to refrigerate them once you get them home. They are so full of liquid compared to a regular onion ,they tend to mold or rot more than a normal onion. Your Recipe sounds delicious btw.

Uh, sorry I am one of the few who only READ blogs, I don't have one. But I'll use my name, I want to be friendly and all. I am after all a displaced-kind-of-Texan. I digress. Made the casserole and hold your fire, I used Walla wallas since that's what we have up here in the PNW. I used Frank's Red Hot since I didn't have chipotle peppers in the pantry. Served with BBQ chicken thighs. It was great. THanks for dinner tonight. It's a keeper and best of all, easy.

Lisa... my best friend Lisa... every single time I have someone coming over for dinner... I make something of yours and they ALWAYS say it is just like a restaurant. Don't worry... I always refer them back to you. But it doesn't end there. You have changed my life. If you are what you eat, that is. I made your grapefruit pecan cake three times in a row. As soon as it was gone I had to make another one. This cheesy onion rice brought me to my knees. As a homesick Texan stuck in Idaho (I'll insert your sympathies here.) I could go no longer without paying homage to you... the patron saint of southern cooking. I kneel before your cast iron altar hungry for more. Keep it coming. Your website is my cooking Bible.

dear lisa,, i missed your DR PEPPER RIBS,, could you repost that ,, please,, i'm 68yrs. old and i've yet to cook good ribs. i,ve been cooking all my life,, and i'm from the OZARKS,, but ribs get me every time. i use alot of your receips. thanks so much sharon

I have heard the origin of the name for 1015 onions attributed to the planting time. Actually the onion was developed at the Texas A&M Experimental Agricultural Station just outside of Westlaco on FM 1015... Just sayin'!

This sounds fabulous, I shall have to try it with a particularly sweet variety of white British onion as I'm sure we can't get 1015s over here! I wonder if there's a way to do it starting with raw rice and some stock or similar? I almost never have cooked leftover rice in the house so might experiment...

I changed this up to fit with what I had on hand (leftover green rice, some sauteed vegetables, queso fresco, and homemade roasted tomato salsa, plus boring yellow onions), and it was *delicious*. It might have been different in flavour than yours, but still, I have to thank you for the inspiration!

Making this this weekend now that I've found the onions. I tried Whole Foods, then called two indy markets that brag on their produce and none of them knew what I was talking about. (One was exceptionally rude). Finally I walked to my corner Safeway to get some Hawaiian sweet onions and there they were! They had bags of small ones and loose big ones. I found the produce manager, thanked him, shook his hand, and explained that he was helping me treat my terrible homesickness. I'm so tempted to drive over to the rude market and show him the label from the bag, but I've got better ways to spend my time, right? :)

So good - we added rotisserie chicken, used cheddar, served in a tortilla with fresh guacamole on top - amazing! I also feel that it reminds me of a yellow squash casserole my mom used to make!also, had to share that a Georgia friend says that they hang vidallia onions in pantyhose when they are in season to keep them from rotting. could be useful!

Hi Lisa - Love your blog!! Back in the early 80's, my ex-husband was working on his degree in Agronomy at Texas A&M and his field of sorghum was right next door to Dr. Pike's (the creator of the Texas 1015)onion plot. I can still remember the wonderful smell of those onions - even though they were still in the ground! I live in Colordo now and the 1015s have just arrived at local stores. Knowing they won't be around for long, I stocked up and then hung them in my garage (old pantyhose work great for this!) With luck, I'll have beautiful onions well into the Fall.

Making this tonight (1015s ARE named for the planting date). I'm going to omit the chipotle, since this is being served with smoky BBQ chicken. Will sub some chopped green chile instead. And no cilantro. But it sounds great! Greetings from the Rio Grande Valley!

I just made this (well, at least a casserole based on it) and it is good eating! I saw the link at the bottom saying "You might also like..." with a link to nopal casserole, so I decided to throw in some leftover nopales as well as some ground beef. I'm already looking forward to lunch tomorrow! Thanks!